California Soft Tacos Recipes

GROUND BEEF SOFT TACOS

Steps:

• Heat a non-stick, medium size sauté pan over medium-high heat; on the stove top. Place raw ground beef into pan and brown (approximately 5 minutes); then drain. Place drained cooked beef back into the non-stick sauté pan, add taco seasoning and water. Continue to cook until water is gone and beef is thoroughly mixed with seasoning. Reserve warm.
• Fill each tortilla with approximately ¼ cup of reserved taco meat, top with 1 tablespoon of lettuce, 1 tablespoon of pico de gallo and 1 tablespoon of shredded cheese.

MEXICAN STREET TACOS

Steps:

• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

SEAFOOD SOFT TACOS

Steps:

• Place the fish in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork; cut into 1-in. pieces., In a large skillet, saute green pepper and onion in oil until crisp-tender. Stir in the tomato, salt, garlic powder, cumin and pepper; cook and stir for 1 minute. Add fish; heat through. Spoon filling on one side of tortillas. Sprinkle with cilantro; fold in half.

CHICKEN SOFT TACOS

Steps:

• Place the chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low until chicken is tender and juices run clear, 5-6 hours., Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.

THE BEST HOMEMADE TACOS RECIPE

Steps:

• Add the beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the chili powder, cumin, salt, oregano, garlic powder, and pepper to the meat. Stir well. Cook until the meat is cooked through, about 6-8 minutes, stirring occasionally.
• Reduce the heat to medium. Add the tomato sauce and water. Stir to combine. Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat.
• Warm the taco shells according to their package directions.
• Fill the taco shells with 2 heaping tablespoons of taco meat. Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.

CALIFORNIA SOFT TACOS

Steps:

• Heat up the tortillas so that they are firm enough to hold all of the above ingredients. Throwing them in the skillet for about 6 minutes should do the trick.
• Take about a quarter cup of cheddar and place it down the center of the tortilla.
• Add about 3 oz of kidney beans.
• Add a quarter of the chopped tomato.
• Add lettuce.
• Add a quarter sliced avocado.
• Pour as much ranch dressing as desired.
• Enjoy your salad in a tortilla!

CALIFORNIA CARNE ASADA SOFT TACOS

Steps:

• In a large ziploc bag combine the meat, orange juice, lime juice, minced garlic, 1/2 cup cilantro, paprika, worchester, salt, pepper, sugar, cumin and tabasco and let marinate in the fridgerator at least 24 hours. When ready to grill, heat up the grill to medium heat and remove meat from the marinade and discard bag with marinade. Place meat on the grill, and grill the meat for approximately 20 minutes, about 5 minutes on each side until medium well. Check to make sure that meat does not burn, as there is sugar and fruit juice in the recipe. When finished, take meat off the grill and chop into 2 inch chuncks or 1 inch strips. Serve with the tortillas (which can be warmed on the grilled), and use the sour cream, guacamole, tomato, cilatro, and red onion to garnish the tacos.